Recipe by Ninja Kitchen
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Cooking method:
Ninja Foodi
- Prep Time: 15 mins
- Cook Time 45 mins
- Total time: 1 hour
- Skill Easy
- Serves 10 people
Blueberry Frangipane Tart
TIP: To remove base from sides. Place tin on top of a jam jar.
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Eggs, Dairy
Ingredients
- 375g pack sweet dessert pastry
- 225g ground almonds
- 160g caster sugar
- 225g unsalted butter, softened
- 3 medium eggs
- 1 tablespoon plain flour
- 2 tablespoons rum
- 250g blueberries
- 25g flaked almonds
Cooking mode
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Method
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Step 1
Roll out the pastry and line Ninja Foodi Zerostick 25cm flan tin. Run rolling pin over the top of tin to cut off excess pastry. Place in the refrigerator for about 30 minutes to chill.
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Step 2
Preheat oven to 180°C/Fan 165°C.
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Step 3
In a large bowl, place all the ingredients, except for blueberries and almonds and beat together for 2 to 3 minutes until pale and creamy.
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Step 4
Remove the pastry case from the refrigerator and place on a baking tray. Spoon almond mixture into pastry case spread and using the back of a spoon smooth and level the batter. Scatter the blueberries and flaked almonds on top of the almond mixture.
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Step 5
Place the tart on a baking tray in the centre of the oven and bake for 40 to 45 minutes.
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Step 6
Cooking is complete when the tart is golden brown and when a cocktail stick is inserted into centre of tart and comes out clean.
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Step 7
Allow the tart to cool in the flan tin for 10 minutes and then remove from tin.
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Step 8
Serve warm.
